The first one I picked got eaten - without benefit of camera - as part of two fried-egg-and-tomato English muffins. The second was chopped up and made into a chunky avocado/tomato salsa.
The third, however, became the photographic centerpiece of two open-face "tomato-and-egg-on-toast" sandwiches:
|Tomato #3 and tomato #4 (which became part of a Salade Nicoise)|
|The Cherokee Purple tomato is an heirloom variety that is purple on the outside with red flesh, flecks of green, and yellow seeds. It's a little weird looking when you cut into it, but very tasty.|
|Gotta have fried eggs in this sandwich. I may have added butter...|
|Toasting - in the toaster oven, obviously. Yes, basic white bread works best for this.|
|There seems to be the outside chance that I over-fried my eggs. So let's go past this picture to the next one.|
|Buttered toast, mayo, tomato, fried eggs, salt, and pepper... If that's not a summer dinner, I don't know what is.|